Chef Tommy's Bacon Beer & Leek Mussels Recipe
This recipe feeds for 2-4 people
1 - 12oz can of Phillips Blue Buck Beer
8oz Two Rivers Double Smoked Thick Cut Bacon - diced
1 small Leek - diced
2 large shallots sliced
1/8th of a brick of unsalted butter
-Cook up the bacon until it is crispy.
-Rinse the mussels under cold water. Debeard them by grasping the mussel in one hand and pulling the beard off towards the wide end of the mussel's shell. Discard any mussels with large cracks.
-To a large pot ad the butter, leeks and shallots and cook on low to medium heat for 3-4mins.
-Turn up the heat to medium-high and add the beer and mussels to the pot, stir to combine and put a lid on for 6-7mins.
-Add bacon into the pot and stir to combine
-Serve once the majority of the mussels have opened. Don't worry if not all the mussels open, it only means that the beard wasn't fully removed when cleaning them. They are still edible and just need to be opened by hand.